Showa Sangyo Co

Funabashi, Japan

Showa Sangyo Co

Funabashi, Japan
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Patent
Showa Sangyo Co. | Date: 2017-08-30

The problem to be solved by the invention is to provide a novel -glucosidase exhibiting catalyzing the formation of saccharides containing repeating -1,6 linkages and that has a high thermal stability. -Glucosidase was discovered in one type of genus Aspergillus, specifically Aspergillus sojae. This -glucosidase was found to act on various -oligosaccharides and -polysaccharides and to exhibit high activity of generating saccharide containing repeating -1,6 linkages. Furthermore, this -glucosidase was found to have a high thermal stability in which at least 90% of the activity remains after incubation of the enzyme at 50C for 1 h.


Ferjani A.,Tokyo Gakugei University | Segami S.,Nagoya University | Horiguchi G.,Rikkyo University | Muto Y.,Nagoya University | And 4 more authors.
Plant Cell | Year: 2011

Postgerminative growth of seed plants requires specialized metabolism, such as gluconeogenesis, to support heterotrophic growth of seedlings until the functional photosynthetic apparatus is established. Here, we show that the Arabidopsis thaliana fugu5 mutant, which we show to be defective in AVP1 (vacuolar H+-pyrophosphatase), failed to support heterotrophic growth after germination. We found that exogenous supplementation of Suc or the specific removal of the cytosolic pyrophosphate (PPi) by the heterologous expression of the cytosolic inorganic pyrophosphatase1 (IPP1) gene from budding yeast (Saccharomyces cerevisiae) rescued fugu5 phenotypes. Furthermore, compared with the wild-type and AVP1Pro:IPP1 transgenic lines, hypocotyl elongation in the fugu5 mutant was severely compromised in the dark but recovered upon exogenous supply of Suc to the growth media. Measurements revealed that the peroxisomal β-oxidation activity, dry seed contents of storage lipids, and their mobilization were unaffected in fugu5. By contrast, fugu5 mutants contained ~2.5-fold higher PPi and~50% less Suc than the wild type. Together, these results provide clear evidence that gluconeogenesis is inhibited due to the elevated levels of cytosolic PPi. This study demonstrates that the hydrolysis of cytosolic PPi, rather than vacuolar acidification, is the major function of AVP1/FUGU5 in planta. Plant cells optimize their metabolic function by eliminating PPi in the cytosol for efficient postembryonic heterotrophic growth. © 2011 American Society of Plant Biologists. All rights reserved.


News Article | November 8, 2016
Site: www.newsmaker.com.au

Notes: Sales, means the sales volume of Plant-based Protein Revenue, means the sales value of Plant-based Protein This report studies sales (consumption) of Plant-based Protein in Global market, especially in USA, China, Europe, Japan, and , focuses on top players in these regions/countries, with sales, price, revenue and market share for each player in these regions, covering DuPont ADM CHS FUJIOIL World Food Processing Cargill Topagri Victoria Group Roquette Innova Flavors Showa Sangyo Co., Ltd. Koyo Mercantile Co., Ltd. Buhler Axiom Foods Halcyon Proteins Tate & Lyle Vega Garden of Life PlantFusion Market Segment by Regions, this report splits Global into several key Regions, with sales (consumption), revenue, market share and growth rate of Plant-based Protein in these regions, from 2011 to 2021 (forecast), like United States China Europe Japan Split by product Types, with sales, revenue, price and gross margin, market share and growth rate of each type, can be divided into Complete Protein Incomplete Protein Cereal Protein&Legume Protein, Other (Oilseed Protein, Spirulina Protein) Split by applications, this report focuses on sales, market share and growth rate of Plant-based Protein in each application, can be divided into Food Industry Beverage Medical & Healthcare Global Plant-based Protein Sales Market Report 2016 1 Plant-based Protein Overview 1.1 Product Overview and Scope of Plant-based Protein 1.2 Classification of Plant-based Protein 1.2.11 Complete Protein 1.2.12 Incomplete Protein 1.2.13 Cereal Protein&Legume Protein, Other (Oilseed Protein, Spirulina Protein) 1.3 Application of Plant-based Protein 1.3.11 Food Industry 1.3.12 Beverage 1.3.13 Medical & Healthcare 1.4 Plant-based Protein Market by Regions 1.4.1 United States Status and Prospect (2011-2021) 1.4.2 China Status and Prospect (2011-2021) 1.4.3 Europe Status and Prospect (2011-2021) 1.4.4 Japan Status and Prospect (2011-2021) 1.4.5 Status and Prospect (2011-2021) 1.4.6 Status and Prospect (2011-2021) 1.5 Global Market Size (Value and Volume) of Plant-based Protein (2011-2021) 1.5.1 Global Plant-based Protein Sales and Growth Rate (2011-2021) 1.5.2 Global Plant-based Protein Revenue and Growth Rate (2011-2021) 2 Global Plant-based Protein Competition by Manufacturers, Type and Application 2.1 Global Plant-based Protein Market Competition by Manufacturers 2.1.1 Global Plant-based Protein Sales and Market Share of Key Manufacturers (2011-2016) 2.1.2 Global Plant-based Protein Revenue and Share by Manufacturers (2011-2016) 2.2 Global Plant-based Protein (Volume and Value) by Type 2.2.1 Global Plant-based Protein Sales and Market Share by Type (2011-2016) 2.2.2 Global Plant-based Protein Revenue and Market Share by Type (2011-2016) 2.3 Global Plant-based Protein (Volume and Value) by Regions 2.3.1 Global Plant-based Protein Sales and Market Share by Regions (2011-2016) 2.3.2 Global Plant-based Protein Revenue and Market Share by Regions (2011-2016) 2.4 Global Plant-based Protein (Volume) by Application FOR ANY QUERY, REACH US @ Plant-based Protein Sales Global Market Research Report 2016


Object: A method for producing palm oil is provided which is able to inexpensively suppress formation of 3-monochloropropane- 1,2-diol fatty acid esters. Solution: In a method for producing crude palm oil from which free chlorine has been removed, the method includes a step of removing free chlorine from pressed palm oil after pressing in an oil extraction process and/or a step of removing free chlorine from crude palm oil before refining in a refining process. The step of removing free chlorine is a step of washing with water once or more. Crude palm oil is also provided in which a content of free chlorine is reduced to 2 ppm or less by the above production method. Refined palm oil is further provided in which a content of 3-monochloropropane-1,2-diol fatty acid esters is reduced to 1 mg/kg or less by refining the crude palm oil.


The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.


The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.


Trademark
Showa Sangyo Co. | Date: 2014-04-15

Edible oils; olive oil for food; corn oil; sesame oil; soy bean oil for food; rape oil for food; canola oil for food; palm oil for food; sunflower oil for food; vegetable oils for food. Farinaceous foods, namely, spaghetti, macaroni, pasta, noodles, dry noodles, bread crumbs; instant confectionery mixes; instant doughnut mixes; pancake mixes; cookie mixes; flour; wheat flour; cake powder in the nature of cake mixes; milled flour products, namely, semolina; tempura batter mix, namely, tempura powder.


Trademark
Showa Sangyo Co. | Date: 2013-01-21

Edible oils; olive oil for food; corn oil; sesame oil; soy bean oil for food; rape oil for food; canola oil for food; palm oil for food; sunflower oil for food; vegetable oils for food. Farinaceous foods; spaghetti; macaroni; pasta; noodles; instant confectionery mixes; instant doughnut mixes; pancake mixes; cookie mixes; flour; wheat flour; cake powder; semolina; flour-milling products; tempura batter mix.


Trademark
Showa Sangyo Co. | Date: 2016-06-08

Edible oils and fats; soy bean oil; rape oil for food; canola oil for food; sunflower oil for food; olive oil for food. Spaghetti; macaroni; pasta; noodles; instant confectionery mixes; instant doughnut mixes; pancake mixes; bread mixes; flour mix for pizza dough; cookie mixes; flour; wheat flour; tempura batter mix; karaage powderwheat flour mix for making karaageJapanese fried chicken; batter mixes for okonomiyakiJapanese savoury pancakes; batter mixes for takoyakiJapanese fried balls of batter mix with small pieces of octopus.


Trademark
Showa Sangyo Co. | Date: 2016-06-08

Edible oils and fats; soy bean oil; rape oil for food; canola oil for food; sunflower oil for food; olive oil for food. Spaghetti; macaroni; pasta; noodles; instant confectionery mixes; instant doughnut mixes; pancake mixes; bread mixes; flour mix for pizza dough; cookie mixes; flour; wheat flour; tempura batter mix; karaage powderwheat flour mix for making karaageJapanese fried chicken; batter mixes for okonomiyakiJapanese savoury pancakes; batter mixes for takoyakiJapanese fried balls of batter mix with small pieces of octopus.

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